Merry Christmas, Happy Holidays! I have two recipes today for those of you needing a last minute party contribution. Both are super easy (done in less than 30 minutes!) and hard to mess up!

First up is a healthy riff on hot artichoke dip. The base here is northern beans (instead of cheese or mayo) and a few cashews, making is packed with protein but so rich and creamy you won’t miss the cheese – promise! This is carnivore tested and approved.

You just need one sauté pan and about 25 minutes to get this ready to roll. I like to use two really packed cups of curly kale, but certainly any green you like will do! You can serve it hot as soon as you’re done cooking it, or store it (covered) in the fridge for a few days until you’re ready to serve it (just heat it up in the oven when you’re ready to eat it).

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white bean/kale/artichoke dip
Prep time: 
Cook time: 
Total time: 
Serves: many
 
Ingredients
  • 1 t high-heat oil
  • 1 small sweet onion diced (rounded ½ cup)
  • 4 cloves garlic, minced
  • 2 cups very packed, finely chopped kale (any kind)
  • 1 (4 ounce) can of chopped fire roasted green chills
  • 1 (14 ounce) can or artichoke hearts, chopped
  • Salt and Pepper – to taste (I add about ¼ t of each)
for the cream base
  • 1 (15.8 ounce) can of white beans, rinsed and drained
  • ½ cup raw, unsalted cashews
  • ½ cup rich veggie stock
  • ¼ cup nutritional yeast
  • ½ lemon juiced (about 2 Tablespoons)
  • 1 T soy sauce
Instructions
  1. In a large sauté pan, sauté the onion in the oil over medium-high-heat (stirring frequently as not to burn) for about 8 minutes until very translucent.
  2. Add garlic and sauté 2 minutes more.
  3. Add kale and sauté about 4 minutes until kale is wilted and reduced in size by about half.
  4. Add chopped artichoke and whole can of chilis (juices as well) and cook for 4 more minutes until artichoke pieces are heated through.
  5. During the final step, blend everything in the cream base in a high-speed blender for one minute until super creamy (if you don’t have a Vitamix or the like, boil the cashews for 10 minutes first, then drain them and complete this step in a regular blender).
  6. Turn off the heat, add in the cream base and gently mix everything to combine.
  7. Taste and add salt and fresh ground black pepper as needed.
  8. Transfer to an oven-safe dish and either serve immediately or chill for up to two days until ready to serve.
  9. If chilled, pop into a 350 oven for 20 minutes before serving.
  10. I like to serve this with toasted baguette slices, raw veggies, and some gluten free rice crackers (that way everyone is happy!)